Wellness Wednesday: Eating Seasonally (Part 1)

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Simply said, seasonal eating is exactly what it sounds like- eating the fruits and veggies that are ripe in the current season. While you may know that eating in season is fashionable right now, you might not know that it’s also good for you. Here’s a few reasons why you should consider eating seasonally.



1. Flavor and Texture

Choosing produce that has been allowed to fully ripen means that you get flavor and freshness at its peak- crispy, fragrant, juicy, and sweet. If you’ve ever had a tomato fresh from the vine, you know what I’m talking about.

2. Nutrition

Plants get their nourishment directly from the sun and soil. Seasonally fresh produce is picked when it’s ripe, which means the plant has had more sun exposure and more time to develop beneficial compounds, including antioxidants.

3. Budget

It’s simple- when there’s abundance of product, the prices go down. When food is in season, it’s often available in abundance. Thus, it’s available at a much cheaper price than it would be during the off-season. This means you win.

If you’re looking to get in on the in-season produce available near you, check out this website:

https://www.grownyc.org/greenmarket/whatsavailable . The GrowNYC website not only has a calendar to tell you what’s fresh and popping but can also direct you to resources for finding farmers’ markets across the five boroughs.


Ready for the next step? Eggplant is in season. Try this quick ratatouille recipe to take advantage of them.



  • 3 tablespoons olive oil
  • 1 onion, thinly sliced
  • 4 garlic cloves, peeled and sliced
  • 1 small bay leaf
  • 1 small eggplant, cut into 1/2-inch pieces (about 3 cups)
  • 1 small zucchini, halved lengthwise and cut into thin slices
  • 1 red bell pepper, cut into slivers
  • 4 plum tomatoes, coarsely chopped (about 1 1/4 cups)
  • 1 teaspoon kosher salt
  • 1/2 cup shredded fresh basil leaves
  • freshly ground black pepper


Nutritional Information

How to Make It

Step 1

Over medium-low heat, add the oil to a large skillet with the onion, garlic, and bay leaf, stirring occasionally, until the onion has softened.

Step 2

Add the eggplant and cook, stirring occasionally, for 8 minutes or until the eggplant has softened. Stir in the zucchini, red bell pepper, tomatoes, and salt, and cook over medium heat, stirring occasionally, for 5 to 7 minutes or until the vegetables are tender. Stir in the basil and few grinds of pepper to taste.